With so many recipes online, it can be hard to know which banoffee pie recipe will produce the best results.
It can be hard to get the pie right too, with lots of components going into making it a delicious treat.
Mary Berry’s recipe notes on BBC Good Food said: “Mary does her bit to promote that British classic, the banoffee pie.
“A recipe for a totally crowd-pleasing dessert.”
This recipe serves eight people and is quick to make, but Britons should allow two hours for setting time.
Ingredients:
For the base:
150g digestive biscuits
75 butter
For the filling:
75g butter
75g light muscovado sugar
397g full-fat condensed milk
One teaspoon of vanilla extract
For the topping:
300ml double cream
Three small just-ripe bananas, sliced
50g dark chocolate, melted or cocoa powder
Method:
Start by lining the base of a deep 20cm springform tin and line it with baking paper.
To make the base, crush the biscuits into fine crumbs and melt the butter over low heat, pour into a bowl and mix to combine.
Spoon into the base of the tin and press down with the back of a spoon until level, placing it in the fridge for 15 minutes.
To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over low heat until combined.
Add the condensed milk and bring to a boil, stirring for two to three minutes, but do not over-boil or it will turn fudge-like.
Add the vanilla and pour into the tin before placing it in the fridge for at least one hour. Meanwhile, whip the cream in a bowl until soft peaks form.
Arrange the banana slices in neat rounds on top of the toffee and then spoon or pipe the cream on top and level.
Place the pie in the fridge to set for an hour before removing carefully it from the tin, and drizzling the melted chocolate on top or dusting it with cocoa powder.
The recipe notes added: “You can use 397g of dulce de leche caramel instead of the toffee filling and skip step three. Add a teaspoon of sea salt to make a salted caramel version.”
